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Monday, March 19, 2012

Mango Yoghurt Chiffon Cake

Baked this Mango Yoghurt Chiffon Cake some time back but only managed to locate the notes and post this today. I like to try out different flavours of chiffon cake as I find it light and not filling with less oil and I can indulge in more without batting an eye lid!
If you wish to know more about Chiffon cakes and the difference between Chiffon cakes and Angel food cakes, do hop over toJoy of Baking and you'll be enlightened.

I can never get tired of Chiffon Cakes, just love the soft, not too sweet and spongy texture. What about you?

Cheah...you are really sifu when it comes to making chiffon cake...I can never make it stand tall :))) salute to you ! Well done and I am sure your mango chiffon tasted good. I can eat one whole cake to myself and what more mango flavor !

I would like to try making this mango yoghurt chiffon cake and would like to verify with you on the amount of baking powder to add. You stated in your recipe to add 1/2 table spoon of baking powder, so if I'm making a bigger cake with 8 egg yolks & egg whites, do I increase the baking powder to 0.8 table spoon? Appreciate your advise. Thanks so much

For easy calculations,I would suggest that you increase the recipe by half, i.e. use 7.1/2 egg yolks and 7.1/2 egg whites. 1 Tbsp = 3 tsp, therefore 1/2 Tbsp = 1.1/2 tsp = 6/4 tsp baking powder. For 7.1/2 egg yolks/whites, you use 6/4 + 3/4 = 9/4 = 2.1/4 tsp baking powder. Do you have a bigger chiffon pan? Because using 7.1/2 egg yolks/whites will give you a much bigger cake. Weigh out the egg to get half, then cook the balance! Hope this helps!

Hi, I tried to bake this cake without much success. Is there a specific mango yoghurt that I should use? I followed the instructions strictly but it didn't quite look like this? The taste is also quite bland too. Is there a specific type of mango you used as well?